Spaghetti and Meatballs
Ingredients
Meatballs
-
1
cup
stale Italian bread
-
½
cup
milk
-
½
cup
onion, fine dice
-
1
pound
ground beef
-
1
pound
ground pork
-
2
large
eggs
-
¼
cup
Italian parsley, chopped
-
1
tablespoon
garlic, minced
-
2
teaspoons
sea salt
-
1 ½
teaspoons
ground black pepper
-
½
teaspoon
red pepper flakes
-
1
teaspoon
dried basil
-
¼
cup
grated Romano cheese
-
2
tablespoons
olive oil (for frying meatballs)
Tomato Sauce
-
½
onion, finely diced
onion
-
1
tablespoon
fresh garlic, finely chopped
-
56
ounces
Crushed Tomato (San Marzano)
-
1
bunch
fresh basil, finely chopped
-
¼
cup
olive oil
-
2
teaspoons
sugar (optional)
-
1
teaspoon
sea salt (to taste)
-
½
teaspoon
black pepper (to taste)
-
2
pounds
spaghetti
Instructions
- Soak the stale bread in milk for 20 minutes.
- Mix the ground beef and pork in a large bowl, then add the onions, soaked bread, eggs, parsley, garlic, salt, black pepper, dried basil, and Romano cheese. Combine well and refrigerate for one hour.
- Form the meat mixture into balls about 1 ½ inches in diameter.
- Heat oil in a skillet over medium heat and fry the meatballs until browned on all sides, about 15 minutes.
- In a separate skillet, sauté diced onion and garlic in olive oil until translucent.
- Add crushed tomatoes to the skillet, rinsing the cans with a little water and adding that to the sauce.
- Stir in chopped basil, sugar, sea salt, and black pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes for a classic Marinara or 1-3 hours for a rich, hearty sauce.
- Add the browned meatballs to the sauce about one hour before serving.
- Cook spaghetti according to package instructions and serve with the sauce and meatballs.
Nutrition Facts (estimated)
Servings
8
Calories
937
Total fat
39g
Total carbohydrates
105g
Total protein
40g
Sodium
995mg
Cholesterol
126mg
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